]]>Sat, 04 Feb 2017 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/zahav1119062Zahav consistently offers one of the best dining experiences in Philadelphia. New additions to the menu, since we last visited, included fried kibbe and golden beets. Service was warm as always. A fantastic night out!​

Salatim and hummus with laffa bread

Duck hearts

Golden beets

Fried Kibbe

Lamb and beef kofte

Dessert selection

]]>Mon, 30 Jan 2017 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/1862-by-martin-hamann1862 is the flagship restaurant of the Union League, one of the most exclusive private clubs in the United States. Chef Hamann has created a seasonally inspired menu with American and French roots, and significant modern twists. The sweet part of the menu is dominated by the famous chocolate soufflé. Service is warm and welcoming. A beautiful night out!

]]>Sat, 14 Jan 2017 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/joel-robuchonJoel Robuchon is the only restaurant of the man who has been called the "chef of the century" that has been honored with 3 Michelin stars. This establishment is worth every single accolade it has received over the years. The current tasting menu, inspired and designed by Chef Robuchon himself, is among the most complete, and detailed celebration of high culinary art, always faithful to French tradition. The chef has pulled all the stops to go above and beyond in presentation and taste in both classic and contemporary elements of fine dining. His bread cart offers 10 different perfectly created bread varieties, whereas the cart with the mignardises offers over 40 choices to the guests! Every single course is full of the most exclusive and rare ingredients, including osetra caviar, black truffles and foie gras. No menu could be complete without the chef's legendary "pomme de terre" offered with a perfectly cooked beef Rossini! The desserts make for the perfect end to this exceptional menu. Inspired by air, they have some of the most lively presentations of the menu. The chocolate dessert mimicking capturing a butterfly in a cap is one of the most animated and theatrically presented desserts we have ever had! Service is warm, welcoming and attentive to detail, at a level that compliments and showcases the brilliance of the food creations. A really unique experience!

3 Michelin stars

Bread cart

Osetra caviar served atop of king crab in a crustacean gelee dotted with cauliflower puree

Semi-soft boiled egg on a spinach puree with comte cheese sauce on the left. Crispy truffle tart with onion confit and smoked bacon on the right

Truffled langoustine ravioli in a foie gras emulsion with simmered green cabbage on the top left. Light chestnut veloute on celeriac ragout with cardamom and black truffle on the top right. Frog leg fritters with garlic puree and parsley coulis on the bottom

Beef chateaubriand and foie gras, "Rossini" style

Coconut mousse with lemon cream and pineapple lime compote on the top left. Popcorn Chantilly and soft salted caramel on the top right. Mango and passion fruit sorbet with crunchy meringue on the bottom

]]>Fri, 30 Dec 2016 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/chefs-table-at-brooklyn-fare6168843Chef's table at Brooklyn Fare was recently relocated in a beautiful new space at the lower West side. Chef Ramirez continues to prepare his unparalleled creations, inspired by seasonal ingredients, and French and Japanese elements. Fish and seafood dominate the menu again, which also includes an impeccable preparation of wagyu beef! The sweet part of the menu is similarly spotless, with the airy cold souffle remaining one of the most explosive and captivating desserts we have ever tasted! The chef tirelessly participates in the development of every course and leads a very motivated team of kitchen and front of the house staff. The new space offers the option of table dining in addition to classic bar dining. Service was as always very warm and welcoming. One of the best dining experiences in NYC!

3 Michelin stars

The restaurant interior

]]>Thu, 29 Dec 2016 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/jean-georgesThis is the flagship restaurant of Jean-Georges Vongerichten's empire. It is situated inside the Trump international hotel and tower in Manhattan's West side. Dinner at Jean-Georges is consistently one of the best in the city. The menu comprises mostly of classic items that made the chef famous over the years. There is a distinct attention to French cooking tradition, although Jean-Georges has taken a more modern approach in the interpretation of these preparations. The sweet part of the menu has evolved tremendously over the years with brilliant creations such as the chocolate mousse, served with several condiments peripherally decorating the dish. Service is very warm and attentive to detail. A really pleasant night out in NYC!

]]>Tue, 06 Dec 2016 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/talulas-tableTalula's table is located in the historic Kennet Square, PA, the mushrrom capital of the world. During the day it is a gourmet market, and at night it is transformed into a beautiful and exclusive restaurant with only one table! The menu is seasonal and features traditional farm to table fare utilizing the freshest local ingredients. We enjoyed a lot of interesting preparations, although we felt that the menu items in the Talula spinoffs in Philadelphia achieved better culinary harmony. The space offers the quintesential opportunity for private dining. Service is warm and welcoming. Finding a reservation can be quite challenging since the restaurnat's single table is booked 365 days in advance! A really unique dinner!​

]]>Wed, 30 Nov 2016 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/bibou-byob1771337The current visit reaffirmed our impression that Bibou is one of the best restaurants in Philadelphia. Please refer to our prior reviews for more details. Chef Calmels offers a unique take on classic French traditional dishes! As always an amazing dinner!

]]>Fri, 11 Nov 2016 05:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/wm-mulherins-sonsWm. Mulherin's Sons is a rustic urban restaurant in the up and coming Fishtown. The menu focuses on wood-fired pizzas, fresh seafood, wood-charred meats and handmade pastas. The modern American influence is obvious in all the preparations. Chef Chris painter has created a high quality low-key menu. The crowd is predominantly young, the atmosphere is vibrant, and the service warm and welcoming. A relaxing night out!

Stuffed dates

Truffle agnolotti

Speck and Egg pizza

]]>Fri, 04 Nov 2016 04:00:00 GMThttp://www.foodiesoftheroundtable.com/blog/zahav6225826Another amazing visit at Zahav! Things did not change since our prior review. Food and service were yet again excellent!